Glucoamylase
Introduction
The product is obtained by controlled fermentation from Aspergillus niger. It is widely used in brewery and manufacture of starch sugar, alcohol, gourmet powder, antibiotics, etc.
Activity Definition
One glucoamylase activity unit (U) is defined as the amount of enzyme which liberates 1mg glucose from water soluble starch per hour at 40℃ and pH 4.6 under the conditions of the test.
Application Guide
|
Application |
Recommend Dosage |
|
Alcohol |
1.0-1.6L/t raw material at 60-65℃ |
|
Starch sugar |
1.0-3.0L/t raw material at 60-65℃ |
|
Dry beer |
1.0-1.5L/t raw material |
|
In brewing of liquor and manufacture of vinegar |
1.0-1.5L/t raw material |
|
Gourmet powder, antibiotics, citric acid, etc. |
1.0-3.0L/t raw material at 60-65℃ |
Features
|
Appearance |
Light yellow powder |
|
Enzyme Activity |
100,000U/g and 150,000U/mL |
|
pH |
3-6.5 (optimum 4.6) |
|
Temperature |
30-70℃ (optimum 60℃) |
Shelf Life & Storage
25℃, 12 months, enzyme activity remain≥90%.
Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.
Packaging
25Kg/drum and 20Kg/bag.
